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Categories:
olive oil yellow onion clove garlic bouillon powder red split lentils tomatoes Italian herbs bay leaf tomato salt wholewheat spaghetti
Viewed: 3 - Published at: 2 years agoIngredients
- 1/2 tbsp olive oil
- 1/2 yellow onion, chopped
- 1 small clove garlic, crushed
- 1 tsp Swiss vegetable bouillon powder
- 1/4 cup red split lentils
- 1 can (400g/14 oz) chopped tomatoes
- 1/4 tsp dried mixed herbs/ dried Italian herbs
- 1 dried bay leaf
- 1/2 tbsp concentrated tomato paste/ puree
- 1 pinch salt and black pepper
- 75 grams dry wholewheat spaghetti
Method
- Heat the oil in a medium skillet on medium heat
- Add the onion and soften
- Add garlic and bouillon powder and stir for a minute
- Add the lentils and tomatoes along with a canful of water (use the empty tomato can)
- Put in the herbs, bay leaf and tomato paste
- Bring up to the boil, then turn heat down and simmer for 25-30 minutes, until reduced and thickened
- Meanwhile boil water with salt and cook the spaghetti for 10 minutes
- Season the sauce with salt and pepper to taste (I like plenty of black pepper)
- Either drain the spaghetti and add into the skillet, or use a pasta scoop to take it straight out of the water and into the skillet
- Get the spaghetti mixed in well with the sauce, then serve.
